查詢結果分析
相關文獻
- 不同品種稻米之水分擴散與澱粉糊化速率的探討
- 金屬奈米粒子的吸收光譜
- 預糊化米粒之膨發
- 超臨界流體在製備毫微米粒子及核廢料處理上之研究
- The Evaluation of Dynamic Equilibrium Moisture Content on the Drying of Corn Kernels
- 金屬奈米粒子的製造
- 轉換方法對土壤水分擴散度推估之影響
- 如何幫酪農賺錢--乳牛飼糧調整策略
- Structural Factors Responsible for Dynamic Rheological Properties during Gelatinization and Retrogradation of Starches
- 玉米碎粒與全玉米粒之熱能含量相近
頁籤選單縮合
題 名 | 不同品種稻米之水分擴散與澱粉糊化速率的探討=Study on the Water Diffusion and Starch Gelatinization in Rice Kernel of Different Varieties |
---|---|
作 者 | 張永和; 朱麗雯; 蘇女淳; | 書刊名 | 食品科學 |
卷 期 | 23:5 1996.10[民85.10] |
頁 次 | 頁739-751 |
分類號 | 463.36 |
關鍵詞 | 米粒; 水煮處理; 水分擴散; 澱粉糊化; 速率參數; Rice kernel; Hydrothermal processing; Water diffusion; Starch gelatinization; Rate parameters; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究針對本地產十二種不同品種之稻米樣品,探討水煮處理時其精白米米粒中之水分擴散及澱粉糊化的變化情形。水煮實驗中所測得之不同水煮時間下的米粒吸水量及澱粉糊化度數據,以模擬模式加以分析並找尋反應的轉折溫度(轉折點)、轉折點以下溫度範圍之擴散反應頻率常數(Do)、擴散反應活化能(Ea, D)、糊化反應頻率常數(Ko)、糊化反應活化能(Ea, K),以及轉折點以上溫度範圍之Do、Ea,D、Ko、Ea,K等參數。結果顯示在84.5~93.9℃間會有反應轉折點出現。在轉折點以下溫度範圍內 Ea, D值較Ea, K值為低,而溫度高於轉折溫度時則反之;表示在轉折點以下之溫度範圍時米粒吸水量主要是受擴散反應影響,而在轉折點以上之溫度範圍時,則受澱粉糊化之影響較大。 實驗中亦針對稻米理化性質與反應參數值之關係加以探討。結果發現在轉折點以下溫度範圍之Do、Ko、Ea, K等值皆與米澱粉之布氏連續黏度圖指數的尖峰黏度(P)值及黏度下降(BD)值有正相關性;亦皆與米粒直鏈澱粉含量、平均重量、理論球體半徑、澱粉黏度圖指數的熱糊黏度(H)值及黏度回升(SB)值有負相關性。低溫範圍之Ea,D值則與米粒本身之含水量有正相關性,與粗脂肪量則有負相關性。轉折點以上溫度範圍之反應參數與理化性質之間的相關性甚少,可能因稻米之性質已因受熱吸水而改變,故與實驗中所測定之未經水煮者的理化性質無顯著相關性。 |
英文摘要 | Twelve varieties of milled rice grown in Taiwan were used as the samples for the investigation on the rates of water diffusion and starch gelatinization in rice kernels during hydrothermal processing. The amount of water absorbed and the extent of starch gelat[nization in the rice kernel were monitored throughout the process. The data were quantitatively analyzed using a simulation model to locate the optimum values of rate parameters. In addition to the critical temperature of reaction, the parameters simulated were frequency factor for diffusion (Do), activation energy of diffusion process (Ea, D), frequency factor for getatinization reaction (Ko) and activation energy of gelatinization reaction (Ea, K) for both the temperature ranges above and below critical temperature. Results showed that the critical temperature of reaction was ranged from 84.5 to 93.9℃. In the low temperature range the Ea, D value was lower than the Ea, K value, contrarily, the Ea, D value was higher as the temperature was above critical temperature. It is concluded that the diffusion process dominated the water uptake of rice in the low temperature range, as did the gelatinization reaction in the high temperature range. Correlations between the physicochemical properties of rice and the simulated rate parameters of diffusion and gelatinization reactions were also investigated. The Do, Ko and Ea, K, values for the low temperature range all showed positive correlations with the peak (P) and breakdown (BD) viscosity indices in Bar-bender viscoamylogram of rice starch; and negative correlations with amylase content, averaged weight, theoretical spherical radius of kernel, hot paste (H) and setback (SB) viscosity indices in viscoamylogram of rice starch. Positive correlation with water content and negative correlation with crude fat content of rice were found for the Ea, D value in the low temperature range. Rare correlation was found between the physicochemical properties and reaction parameters for the high temperature, which might be due to the change of properties of rice during processing. |
本系統中英文摘要資訊取自各篇刊載內容。